Ingredients:

  • 8 medium Potatoes (Waxy or All-Purpose, scrubbed clean)
  • 6 rashers Smoked Streaky Bacon, diced
  • 1/2 medium Yellow Onion, finely diced
  • 2 Tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Thyme or Oregano
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup Sharp Mature Cheddar, freshly grated
  • 4 Tbsp Unsalted Butter, cut into 4 equal pats
  • 2 Tbsp Fresh Chives, finely chopped

Instructions:

  1. Prep the Spuds: Scrub the potatoes well. Slice the potatoes into thin, uniform rounds, approximately 1/4 inch (6 mm) thick. Slicing uniformly is crucial for even cooking.
  2. Partially Cook Bacon: Sauté the diced bacon in a frying pan over medium heat for 3–4 minutes until it just begins to crisp. Drain off most of the rendered fat.
  3. Combine Ingredients: In a large mixing bowl, combine the sliced potatoes, sautéed bacon, diced onion, olive oil, garlic powder, thyme, salt, and pepper. Toss thoroughly until all potato slices are lightly coated.
  4. Prepare Foil: Lay out 4 large sheets of heavy-duty aluminum foil. For extra security, double layer each portion if using a very hot grill.
  5. Divide and Add Cheese: Divide the seasoned potato mixture evenly among the 4 sheets. Sprinkle 3/4 of the grated cheddar over the top of the potatoes in each packet.
  6. Add Butter Pat: Place one pat of butter (1 Tbsp) directly on top of the cheese and potatoes in the center of each portion.
  7. Seal the Packets: Bring the long edges of the foil up and together, folding them over twice to create a tight seam. Fold in the shorter ends to seal tightly, crimping firmly to ensure no moisture escapes. The packets must be completely sealed to allow steaming.
  8. Preheat: Preheat your oven to 400°F (200°C) or prepare your BBQ grill for medium-high heat.
  9. Cook Time: Place the packets directly on the grill grates or on a baking tray in the oven. Cook for 35–45 minutes.
  10. Test for Doneness: Carefully remove one packet and open the seam slightly. Test a potato slice with a fork. If still resistant, reseal and cook for another 5–10 minutes.
  11. Finish with Cheese: When tender, open the packets slightly and sprinkle the remaining grated cheddar over the potatoes. Place them back on the heat (open) for 2–3 minutes until the cheese is beautifully melted and bubbly.
  12. Garnish and Serve: Transfer the hot packets to plates. Garnish generously with freshly chopped chives. Instruct diners to exercise caution when opening due to hot steam.